Brazil Nut Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crackly dark chocolate and almond topping — this dessert feels far more indulgent than the ingredient list suggests. The plums soften and release their juices as they bake, pooling around the edges of the dish in a way that looks genuinely stunning. A crumble made from chopped almonds, almond flour, dark chocolate, maple syrup, and a hint of ginger gets spooned right into each cavity, so every bite has that perfect contrast of tender fruit and toasty, slightly bitter crunch. For anyone navigating tree nut restrictions, it's worth noting that almonds are the only nut here — no brazil nuts, no mixed nut blends, no mystery trail mix additions — so you stay in full control of what goes into the dish. Coconut oil keeps everything dairy-free and helps the crumble crisp up beautifully without any butter. A final drizzle of honey is optional but absolutely worth it if you want to lean into the natural sweetness of the fruit. Serve it straight from the baking dish while it's still warm and the chocolate is just barely set.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
For the topping
- ½ cup raw almonds, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp almond flour
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ¼ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 1 tbsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish.
- 2
Drizzle the melted coconut oil over the plums and sprinkle with the ground cinnamon. Toss gently to coat, then return the plums cut-side up.
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